One of the most loved “sweet and savory” Moroccan recipes. It’s a Tagine prepared mainly with lamb, raisins, almonds, honey, and Ras el hanout, served mostly for holidays and special gatherings.
Ras el Hanout remains the key spice mixture in m’rouzia and is responsible for its unique taste.
For this tagine with sweetened flavors you need:
- 2 pounds of lamb (preferably shanks) cut into 3” pieces
- 2 medium onions, grated
- 2 cloves of garlic chopped
- 1 ½ cups raisins
- 1 cup of Whole almonds (blanched, peeled and fried)
- 3 tablespoons honey
- 1/3 cup of butter
- 2-3 cups of water
- ¼ teaspoons saffron threads
- 2 teaspoons Ras el hanout
- 2 teaspoons ground Ginger
- ½ teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon salt
- 3 cinnamon sticks
Over medium heat, without preheating, melt the butter in a tagine vessel, add the meat, onions, garlic, and seasoning mixture. Mix, add water, cover and let cook for about 2 hours or until the meat is tender (add water as necessary).
When the meat is cooked, add raisins, honey, and some ground cinnamon, cover for another 20 to 30 minutes stirring constantly until the sauce is reduced to thick, viscous syrup.
Serve in the same tagine, trying to arrange the meat in the bottom and the raisins on top. Add the almonds as a garnish.
The MROUZIA can also be cooked in a pressure cooker then served in a beautiful serving tagine.